American
Hazelnut-Crusted Halibut
Pacific halibut in a golden Oregon hazelnut crust with a silky citrus butter sauce.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Pacific halibut is one of the finest flatfish in the world — thick, snowy-white, sweet-fleshed, and firm enough to hold a crust beautifully.
Paired with an Oregon hazelnut crust (Oregon produces 99% of the domestic hazelnut supply) and a classic beurre blanc brightened with Meyer lemon, this dish represents the Pacific Northwest at its most elegant: exceptional regional ingredients prepared with classical European technique.
Watch it come together
Ingredients
For the halibut
- 4 halibut fillets (6–8 oz each)
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Kosher salt and black pepper
For the hazelnut crust
- ¾ cup roasted Oregon hazelnuts, finely chopped
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp Parmesan, finely grated
- 2 tbsp panko breadcrumbs
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the Meyer lemon beurre blanc
- 3 tbsp shallots, finely minced
- ½ cup dry white wine
- 3 tbsp Meyer lemon juice (or regular lemon)
- 1 tbsp heavy cream
- 12 tbsp (1½ sticks) cold unsalted butter, cut into small cubes
- 1 tbsp fresh tarragon, chopped
- ½ tsp kosher salt
Method
- 1
MAKE HAZELNUT CRUST: Combine hazelnuts, parsley, Parmesan, panko, olive oil, salt, and pepper. Mix until the texture resembles moist breadcrumbs.
- 2
PREP HALIBUT: Preheat oven to 400°F. Pat fillets dry and season both sides. Brush the top of each fillet with a thin layer of Dijon mustard — it acts as the glue for the crust.
- 3
APPLY CRUST: Press the hazelnut mixture firmly onto the mustard-brushed side of each fillet in an even layer.
- 4
SEAR: Heat olive oil in an oven-safe skillet over medium-high heat. Add fillets crust-side DOWN for 2 minutes until golden. Flip carefully and transfer the pan to the oven.
- 5
ROAST: Bake 8–10 minutes until the halibut is opaque throughout and flakes gently when pressed (130°F internal).
- 6
MAKE BEURRE BLANC: While the fish roasts, simmer shallots, wine, and lemon juice until reduced to about 2 tablespoons, 5–6 minutes. Add cream and simmer 30 seconds. Over very low heat, whisk in the cold butter cubes one at a time, adding the next only when the previous is nearly incorporated. Stir in tarragon and salt.
- 7
SERVE: Pool beurre blanc on warm plates and place the halibut crust-side up on the sauce.
Substitutions
- Chef's tip: beurre blanc breaks if overheated. Keep the heat very low and never boil the sauce after the butter goes in. If it begins to break, pull it off the heat and whisk in a tablespoon of cold water or cream.
- Cod, sablefish, or thick sea bass fillets all take the hazelnut crust well.
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